Benders'dictionary of nutrition and food technology

150devils on horseback Bacon wrapped around stoned prunes, skeweredwith a toothpick and then grilled.See also angels on horseback.devitalised gluten See gluten.dewberry A hybrid fruit, a large variety of blackberry; ratherthan climbing, the plant trails on the ground.dew point The temperature at which a mixture of water vapourin air becomes saturated if cooled at constant absolute humidity,also known as saturation temperature.dexedrine Anorectic (appetite suppressing, see appetite control)drug formerly used in the treatment of obesity.dexfenfluramine See fenfluramine.dextrins A mixture of soluble compounds formed by the partialbreakdown of starch by heat, acid or enzymes (amylases).Formed when bread is toasted. Nutritionally equivalent to starch;industrially used as adhesives, in the sizing of paper and textiles,and as gums.Limit dextrin is the product of enzymic hydrolysis of branchedpolysaccharides such as glycogen or amylopectin, when glucoseunits are removed one at a time until the branch point isreached, when the debranching enzyme is required for furtherhydrolysis.dextronic acid See gluconic acid.dextrose Alternative name for glucose. Commercially the term‘glucose’ is often used to mean corn syrup (a mixture of glucosewith other sugars and dextrins) and pure glucose is calleddextrose.dextrose equivalent value (DE) A term used to indicate thedegree of hydrolysis of starch into glucose syrup. It is the percentageof the total solids that have been converted to reducingsugars; the higher the DE, the more sugars and fewer dextrinsare present. Liquid glucoses are commercially available rangingfrom 2 DE to 65 DE. Complete acid hydrolysis converts all thestarch into glucose but produces bitter degradation products.Glucose syrups above 55 DE are termed ‘high conversion’ (ofstarch); 35–55, regular conversion; below 20 the products ofhydrolysis are maltins or maltodextrins.DFD See meat, dfd.DH UK Department of Health; web page http://www.dh.gov.uk/.DHA Docosohexaenoic acid, a long chain polyunsaturated fattyacid (C22:6 ω3). See fish oils.dhal Indian term for split peas of various kinds, e.g. the pigeonpea (Cajanus indicus), khesari (Lathyrus sativus); red dhal orMassur dhal is the lentil (Lens esculenta).dhanyia See coriander.